Homemade French Bread – Easy, Simple and Delicious

There’s truly nothing quite like the warm, inviting aroma of freshly baked bread filling your home. The comforting smell of crusty French bread baking in the oven instantly makes any space feel cozier and more welcoming. For me, baking bread is one of those simple pleasures that never gets old — and honestly, it’s something I don’t buy anymore at the store. Once you try making your own, you’ll realize how rewarding and satisfying it is to create a delicious, bakery-style loaf right in your own kitchen.

This homemade French bread recipe is easy, straightforward, and uses basic ingredients you probably already have on hand. With just a little time and effort, you can enjoy a crusty, flavorful loaf that’s perfect for sandwiches, dipping, or simply enjoying on its own. Plus, there’s something special about knowing exactly what’s in your bread — no preservatives, just wholesome goodness. So, let’s get started and fill your home with the irresistible smell of fresh-baked bread!

Ingredients:

• All-purpose flour:
  This is the main structure of your dough, providing the bulk and texture. All-purpose flour is versatile and ideal for a variety of baked goods, giving the bread a soft yet sturdy crumb. Using the right amount ensures your dough is neither too sticky nor too dry.
• Warm water:
  Water activates the yeast and helps develop the gluten structure in the dough. The warmth (around 110°F or 43°C) is crucial—too hot can kill the yeast, while too cold can slow down fermentation. Proper hydration is key for a soft, elastic dough.
• Yeast
  Yeast is the leavening agent that makes your bread rise by producing carbon dioxide during fermentation. Using fresh, active yeast ensures your bread will develop good volume and a light, airy texture.
• Honey:
  Honey serves as a natural sweetener and food source for the yeast, helping it activate and ferment more efficiently. It also adds a subtle sweetness and can contribute to a richer flavor and a slightly golden crust.
• Salt:
  Salt not only enhances flavor but also strengthens the gluten network in the dough, improving texture and structure. It balances the sweetness and helps control yeast activity to prevent over-rising.
• Oil:
  Oil adds moisture and tenderness to the bread, resulting in a softer crumb. It also enriches the dough and can help achieve a golden, shiny crust. You can use olive oil, vegetable oil, or any preferred cooking oil.

Step-By-Step Instruction:

Mix the Dry Ingredients:
Begin by measuring out your flour, salt, and dry yeast. In a large mixing bowl, combine these ingredients thoroughly. Use a whisk or a fork to ensure even distribution, which is crucial for consistent rising and texture. Mixing the dry ingredients well helps prevent clumping and ensures that the yeast and salt are evenly spread throughout the dough, leading to a better rise and flavor. Set this mixture aside for a moment as you prepare the wet ingredients.

Add Wet Ingredients & Mix:
Make sure your water is very warm — around 110°F (43°C) — to activate the yeast effectively. Pour this warm water along with the oil into the bowl with the dry ingredients. Using a sturdy wooden spoon or a dough scraper, stir everything together until a sticky, shaggy dough forms. At this stage, it may look rough and uneven, but that’s perfectly normal. Continue mixing until all the flour is incorporated and the mixture forms a cohesive mass.

First Rest:
Cover the bowl with a clean kitchen towel or plastic wrap to keep the dough warm and protected from drafts. Let it rest at room temperature for about 20 minutes. This initial resting period allows the yeast to activate fully, producing carbon dioxide that begins to leaven the dough. It also helps hydrate the flour, making the dough easier to work with later. You’ll notice the dough slightly puff up and become more elastic during this time.

Stretch & Rest:
After the first rest, lightly flour your work surface and your hands. Gently lift the dough and stretch it outward, then fold it back over itself — this process, known as “stretching and folding,” helps develop gluten, which gives the bread structure and chew. Place the dough back in the bowl, cover again, and let it rest for another 20 minutes. Repeat this gentle stretching and resting process one more time. These steps build strength in the dough, resulting in a better rise, a chewier crumb, and an improved overall texture.

Shape & Second Rise:
Once the final rest is complete, punch down the dough gently to release any built-up gases. Turn it out onto a lightly floured surface and shape it into your desired form — whether a traditional baguette, a round boule, or a loaf shape. Transfer the shaped dough onto a parchment-lined baking sheet. Cover it loosely with a towel or plastic wrap and allow it to undergo a second rise, called proofing, for about 20 minutes. This final fermentation helps the dough expand further, creating a light and airy interior.

Decorate & Final Proof:
Use scissors or a sharp knife to make a few angled cuts on the top of the loaf. These cuts allow steam to escape during baking and give the bread an attractive appearance. In a small bowl, beat one egg until smooth and brush it over the surface of the dough. This egg wash will give your bread a glossy, golden crust. Cover the shaped dough lightly and let it rise for another 20 minutes. During this time, the dough will puff up slightly, ready for baking.

Bake:
Preheat your oven to 375°F (190°C). For a crustier, more artisan loaf, place a shallow pan of water on the bottom rack of the oven before baking — the steam created will help develop a crisp, crackly crust. Bake the bread for 25-30 minutes or until it turns a deep, golden brown and sounds hollow when tapped on the bottom. Keep an eye on it toward the end of baking to prevent over-browning.

Enjoy:
Once baked, remove the bread from the oven and allow it to cool slightly on a wire rack. This short cooling period helps the crumb set and prevents the bread from becoming gummy. Slice when slightly warm or at room temperature, and enjoy the fruits of your labor — fresh, homemade French bread that’s crusty on the outside and soft on the inside.

Pro Tips for Perfect French Bread:

Create Steam for a Crispy Crust:
To achieve that authentic, crusty exterior, it’s essential to introduce steam into your oven during baking. Simply place a shallow pan filled with hot water on the bottom rack before you put the bread in. The steam helps keep the outer layer moist during the initial baking phase, allowing the bread to expand fully and develop a beautiful, crackly crust. Just be cautious when opening the oven; add the water carefully to avoid steam burns.

Mind the Baking Time:
Baking times can vary depending on your oven and the size of your loaf, so keep a close eye on it. Aim for a deep golden brown color, which indicates the bread is perfectly baked. Overbaking can cause the loaf to dry out and lose its soft interior, while underbaking may leave the center doughy. Use a timer as a guide, but trust your eyes and nose — the aroma and color are your best indicators.

Cool Before Slicing:
It’s tempting to cut into your freshly baked bread right away, but for the best texture, let it cool slightly on a wire rack. Cooling allows the crumb to set and prevents it from squishing or becoming gummy. Wait at least 15-20 minutes before slicing to ensure each piece holds its shape and the flavors settle beautifully.

Store for Freshness:
To keep your homemade bread fresh and crusty longer, store it properly. A bread box or a paper bag is ideal because it allows for airflow, which maintains the crust’s crunch and prevents moisture from building up. Avoid plastic bags, which can trap moisture and make the crust soggy. If you plan to keep it for more than a day, consider slicing what you need and freezing the rest, then toast slices directly from frozen for a quick treat.

This simple recipe makes a crusty, flavorful loaf perfect for sandwiches, dipping, or just enjoying with butter.

Happy Baking!